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shot of matar paneer gravy in a white bowl with coriander sprinkled on top
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Creamy Matar Paneer Curry

Easy to follow recipe for creamy matar paneer curry which is ready in under 30 minutes. Comforting and home style, this ghar ka khana recipe is a winner!
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Portions
Calories 253kcal
Author Richa

Ingredients

  • 3 Tablespoons Oil Vegetable Or Canola
  • 2 Onion Finely Chopped
  • 2 Teaspoons Ginger
  • 1 Tablespoon Garlic
  • 2 Green Chillies Chopped
  • 4 Tomatoes Finely Chopped
  • 1 Teaspoon Jeera Or Cumin Seeds
  • 1 Teaspoon Red Chilli Powder
  • 1 Tablespoon Coriander Powder
  • ½ Teaspoon Turmeric Powder
  • ¼ Cup Greek Yogurt Or Hung Curd
  • ½ Cup Water
  • 1 Teaspoon Salt I used 1 ½ Teaspoon
  • 1 Teaspoon Roasted Kasuri Methi Optional
  • 1 Teaspoon Garam Masala Powder
  • 250 Grams Paneer Or Indian Cottage Cheese Cut Into 1 Inch Pieces
  • ¾ Cup Par Boiled Green Peas Or Frozen Matar Thawed And Boiled
  • Salt To Taste
  • 1 Tablespoon Coriander Leaves chopped

Instructions

  • Heat 2 tablespoons of oil in a pan and add onion, ginger, garlic, green chilli and saute for a 5-6 minutes till the onions are translucent.
  • Add tomatoes and mix. Cover and cook for 5-7 minutes till the tomatoes are cooked through.
  • Allow this to cool and transfer to a mixer. Puree this mixture into a smooth paste. Add 1-2 tablespoons of water if required.
  • Heat a tablespoon of oil in the pan add cumin seeds. Once they start to splutter add red chilli powder, turmeric powder and coriander powder along with 2 tablespoons of water.
  • Cook for 30 seconds and add the blended paste. Mix to combine and cook this for 7-8 minutes or till the oil starts to separate. Turn off the flame.
  • Whisk yogurt in a bowl, and add the onion tomato mixture one tablespoon at a time to the bowl, mixing well after each time. After 3-4 tablespoons, transfer the yogurt mixture into the pan. This method helps avoid the yogurt curdling.
  • Add ½ - 1 cup water and salt and bring this to a simmer. (I used ¾ cup of water)
  • Switch the flame back on and add peas. Mix and simmer for 5 minutes.
  • Add garam masala, kasuri methi and paneer. Mix and simmer for 3 more minutes. Top with chopped coriander and serve hot.

Video

Notes

  1. Always combine some of the onion tomato mixture with whisked yogurt before adding it to the pan. This method helps avoid the yogurt curdling.
  2. Paneer: If you'd like to try and make paneer at home, you can check out this recipe. If you are using store bought paneer, submerge the packet in hot water for 10 minutes before using. This will soften the paneer. 
  3. Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder

Nutrition

Calories: 253kcal | Carbohydrates: 14g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 41mg | Potassium: 386mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1125IU | Vitamin C: 26mg | Calcium: 362mg | Iron: 1mg